Peruvian Spicy Guinea Pig Stew (ají De Cuy)

Peruvian-Chinese cuisine is a unique blend of flavors and ingredients, and one of its most famous dishes is the Peruvian Spicy Guinea Pig Stew, also known as Ají de Cuy. This dish is a spicy and savory stew that is a popular delicacy in Peru, especially in the Andean region.

Peruvian Spicy Guinea Pig Stew (ají De Cuy)

Ingredients

  • 1 guinea pig, cut into pieces
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 2 ají amarillo peppers, seeded and diced
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 2 cups chicken broth
  • 2 potatoes, peeled and cut into chunks
  • Salt and pepper to taste

Instructions

  1. Season the guinea pig pieces with salt and pepper.
  2. In a large pot, heat the vegetable oil over medium heat. Add the guinea pig pieces and cook until browned on all sides. Remove from the pot and set aside.
  3. In the same pot, sauté the onion, garlic, and ají amarillo peppers until the onion is translucent.
  4. Stir in the ground cumin and dried oregano, then return the guinea pig pieces to the pot.
  5. Pour in the chicken broth and add the potatoes. Bring to a boil, then reduce the heat and simmer for 45 minutes, or until the guinea pig is tender and the potatoes are cooked.
  6. Adjust the seasoning with salt and pepper, and serve hot.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
15g
Fat
20g

Supplies

Large pot Cutting board Knife Measuring spoons Wooden spoon

Tools

Stove

Serving suggestions

Serve the Peruvian Spicy Guinea Pig Stew with steamed rice and a side of pickled vegetables for a complete meal.

Tips & tricks

For an extra kick of heat, add more ají amarillo peppers or a splash of hot sauce to the stew.

Cost

$20